High-Protein Corn Pudding with Greek Yogurt and Ricotta

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Gaila - Strength & Sazón

No ratings yet

Print Pin

Six eggs, whole milk ricotta, and Greek yogurt bake with fresh corn into a custardy, golden-crusted pudding with 27g protein per serving. Gluten-free, allulose-sweetened, 40 minutes. The Thanksgiving side dish that was always Powerhouse and just needed someone to pay attention.

Ingredients

6 large eggs room temperature
1 cup full-fat Greek yogurt
1 cup whole milk ricotta cheese
¼ cup grass-fed butter melted and slightly cooled
6 cups fresh corn kernels from approximately 6 ears - or frozen thawed, or 3 cans well-drained
3 tablespoon gluten-free measure-for-measure baking flour https://amzn.to/46KmM7q
1 tablespoon granulated allulose https://amzn.to/4rmyOey
2 teaspoon baking powder
1 ½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat and prep: preheat oven to 350F. Butter or spray a 9-inch baking dish. Set aside.
Mix dry ingredients: in a small bowl whisk together gluten-free flour, allulose, baking powder, salt, and pepper. Set aside.
Mix wet ingredients: in a large bowl whisk together eggs, Greek yogurt, ricotta, and melted butter until smooth and well combined - approximately 1 minute of whisking. The ricotta will not fully smooth out and that is correct. Small curds throughout the batter are what create the pudding texture.
Combine: add the dry ingredient mixture to the wet ingredients and whisk until just incorporated. Do not overmix.
Add corn: fold in the corn kernels with a spatula until evenly distributed.
Bake: pour mixture into the prepared baking dish and spread evenly. Bake at 350F for 30-35 minutes until the top is deep golden, the edges are set, and the center has only a slight jiggle when the dish is moved. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Rest: let stand 5 minutes before serving. The pudding continues to set during this rest time.

Notes

CORN OPTIONS: Fresh corn kernels cut from the cob give the best flavor and the highest natural sweetness. Frozen corn thawed and patted dry is a clean second option. Canned corn drained very well works - press the drained corn in a clean towel to remove as much liquid as possible before adding, otherwise the pudding will be too wet to set properly.

Nutrition

Did you make this recipe?I'd love to see it! Follow @Strengthandsazon snap a photo and tag #Strengthandsazon!